Jambalaya originated with the Spanish when they came to Louisiana in the late 1700's. It is a direct descedant of their paella, but in the new world it became known as a Creole dish - and a delicious one indeed. For a dinner party what could be better than Jambalaya, a crisp green salad with vinaigrette dressing, French bread and praline ice cream. You will think you are dining in the French quarter.

2 tbsp. lard or solid vegetable shortening
6 oz. unbaked country smoked ham or any good smoked ham, cut into 1/2" slivers
3 slices smoked bacon
1/2 c. chopped onion
1 lg. can (28 oz.) tomatoes or 3 1/2 c. peeled fresh ripe tomatoes + 1 c. fresh tomato juice
2 ribs celery, cut in half
2 bay leaves
4 sprigs thyme or 1 tsp. dried
4 lg. sprigs of fresh parsley
1 fresh sm. red chile pepper, sliced or 1/2 dried, crumbled or to taste
1/4 tsp. ground cumin or to taste
1 clove garlic, unpeeled
Salt to taste
1 c. long grain rice
3 c. chicken or veal stock or more as needed
1 1/2 lb. sm. shrimp, shelled, deveined & refrigerated
Chopped fresh parsley, for garnish

1. Heat the lard or shortening in a large heavy pan or Dutch oven. Add the ham and saute lightly, but do not fry or allow it to become brown.

2. Add the bacon, onion, tomatoes with their juice, celery, bay leaves, thyme, parsley, chili pepper and cumin. Stick the garlic with a toothpick (for each removal) and add it. Bring to a boil, reduce the heat and simmer for 1 hour. If the sauce boils too low, add a little of the stock. Season with salt.

3. When the sauce has developed a good flavor, add the rice and 3 cups stock. Toss thoroughly with a fork. Cover the pan and simmer over low heat (or bake in a 350 degree oven) until the rice is almost tender, about 1 hour, adding more stock if the mixture becomes too dry. It must remain moist and almost creamy. You may have to place over a "flame tamer" to prevent it from sticking.

4. Five minutes before the dish is done, remove the bacon, celery, bay leaves, sprigs of thyme, parsley and garlic. Season with salt if needed. Add the shrimp and toss them through the rice with a fork. Add a little stock if needed. Simmer just long enough for the shrimp to cook. 3 to 4 minutes (the time depends on the size of the shrimp; they will tough if overcooked). Sprinkle with chopped parsley and serve.

Serves 4.

Variation: Jambalaya Pasta Sauce: This flavorful sauce, especially when made with country ham, is delightful served over hot noodles. Follow directions for Jambalaya but omit the rice and shrimp. It is not traditional but 1 slivered red bell pepper is a good addition.